How To Make ACAR – Indonesian Pickle – While eating at the restaurant, there are many foods that are served alongside Acar Timun (pickled cucumber) as a complement. Like fried rice, fried noodles, carrots, egg noodles, chicken satay, and much more. Make the Acar (pickles) turned out to be very easy. You can also make Acar in large quantities and store them in the refrigerator.
No need to worry, the method of making this Pickle is one way of preserving food. When you save with a clean container, tightly closed, and in cold temperatures, the Acar Timun (pickles) would be able to last a long time.
Serves: 3 cups
- 2 small cucumber, remove the seeds and cut into cubes
- 2 small carrot, peeled and cut into cubes
- 25 Thai chili, remove the stems
- 15 shallot, peeled and half each shallot
- 500 ml water
- 150 gram sugar
- 1 teaspoon salt
- 2 tablespoon vinegar
Wash and drain cucumber, carrot, chili, and shallot. The total amount of vegetable should come to about 2 cups.
Place chopped vegetables in a mixing bowl and sprinkle with salt to make them crispier. Wash and strain after 5 minutes. Set aside.
To prepare the pickling liquid, bring water, sugar, salt, and vinegar to a boil in a sauce pot. Remove from heat when all sugar has dissolved.
Add the vegetables into the pickling liquid and let sit for 10 minutes.
Transfer to glass jars and let them rest for at least 1 hour before the acar is ready to be enjoyed. Store the jars of pickles in refrigerator, it should keep fresh for up to 2 weeks.